Turkey and Spinach Veggie Lasagna

Name: Turkey and Spinach Veggie Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 9 whole-wheat lasagna noodles; 1 tablespoon olive oil; 2 cloves garlic; 1 onion; 2 zucchinis; 1 carrot; 12 ounces ground turkey; Kosher salt and freshly ground black pepper; 1 28-ounce can crushed tomatoes; 1 6-ounce can tomato paste; 1 tablespoon Italian seasoning; 1 15-ounce package reduced-fat ricotta; 1 10-ounce package frozen chopped spinach, thawed and drained; ¼ cup freshly grated parmesan; 1 large egg; 2 ½ cups reduced-fat shredded mozzarella; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

81 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
12 servings
Course
Main Course

Turkey and Spinach Veggie Lasagna

Iris Warren

Report

Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!

Share:

I Made This!

60 people made this

Print

16 people printed this

Save this

48 people saved this

Ingredients

Servings

9 whole-wheat lasagna noodles
1 tablespoon olive oil
2 cloves garlic minced
1 onion diced
2 zucchinis diced
1 carrot peeled and diced
12 ounces ground turkey
Kosher salt and freshly ground black pepper to taste
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1 tablespoon Italian seasoning
1 15-ounce package reduced-fat ricotta
1 10-ounce package frozen chopped spinach, thawed and drained
¼ cup freshly grated parmesan
1 large egg beaten
2 ½ cups reduced-fat shredded mozzarella
2 tablespoons chopped fresh parsley leaves

Add to Shopping List

Instructions

Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
Heat olive oil in a large skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; season with salt and pepper, to taste. Drain excess fat.
Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes.
In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside.
Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.*
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
Let cool 15 minutes. Serve, garnished with parsley, if desired.

Notes

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.